Description
A creamy vegan dark chocolate ice cream made with simple, dairy-free ingredients no coconut, no machine, just rich flavor.
Ingredients
- 1½ cups oat milk (or cashew milk for extra creaminess)
- ½ cup soaked cashews (optional, for creaminess)
- ⅓ cup melted vegan dark chocolate
- 2–3 tbsp unsweetened cocoa powder (optional, for deeper flavor)
- ⅓ cup maple syrup (or adjust to taste)
- 1 tbsp arrowroot powder (or cornstarch)
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Soak cashews in hot water for 10–15 minutes, then drain.
- In a blender, combine oat milk, soaked cashews, melted dark chocolate, cocoa powder, maple syrup, vanilla, salt, and arrowroot. Blend until completely smooth.
- Pour into a small saucepan. Warm over low heat for 5–7 minutes, stirring constantly, until slightly thickened (don’t boil).
- Let cool. Transfer to a freezer-safe container.
- Freeze for 4–6 hours. Optional: Stir every hour for first 3 hours for smoother texture.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
For a richer chocolate flavor, use both melted dark chocolate and cocoa powder.
Use full-fat oat or cashew milk for the creamiest texture.
Stirring during freezing helps improve scoopability.
Add mix-ins like crushed nuts or berries after blending.